Pan seared salmon with bowties, broccoli and tomatoes

My children are always down for pasta. We eat A LOT of pasta. I’m lucky that my kindergartener enjoys salmon. This salmon-and-pasta salad was super easy to pull together.

Pan Seared Salmon and Pasta Bowties with Broccoli and Grape Tomatoes

Print Recipe

Pan-Seared Salmon With Pasta Bowties

Total Time20

Servings: 4

Calories: 393kcal

Ingredients

8 ounces uncooked bowtie pasta
1 pound broccoli florets
8 ounces uncooked salmon
1 cup cherry tomatoes
2 teaspoon olive oil
2 garlic cloves (minced)
1 cup low-sodium chicken broth
¼ teaspoon salt
1 ounce shredded Parmesan Cheese

Instructions

Cook the pasta according to package instructions. Throw the broccoli florets into the pot of boiling water about 3 minutes before the pasta is done cooking, because we want to blanche the broccoli. Drain the pasta and broccoli, set aside.
Spray a skillet with nonstick spray, crank the heat to medium-high to preheat the pan for a couple of minutes until the oil starts smoking. Sear the salmon for about 2-3 minutes on each side and continue cooking until a thermometer registers an internal temperature of 145 °F. You can see whether the salmon is cooked all the way through by looking at the edges and watching to see when it turns opaque all the way through. When the salmon is ready, transfer it to a plate.
Heat the 2 teaspoons of olive oil in a skillet and cook the minced garlic over medium heat for one minute (until you can smell the garlic strongly), then add the halved tomatoes for another minute.
Pour in the broth and salt and bring to a boil over medium-high heat.
Turn the heat down to low and simmer the broth, garlic, salt and tomatoes for about 5 minutes.
Use a fork to flake the salmon into little chunks.
Toss the pasta, broccoli, salmon and sauce together with the grated Parmesan cheese.